1. In a non-reactive mixing bowl combine honey, sansho or spice mix and kosher salt. Once all ingredients are incorporated, taste. The cure should be quite salty and sweet.

2. Spread half of your curing mixture on a sheet of plastic wrap and place the salmon skin side down (make sure it has no bones).

3. Pour the remaining cure over the top of the filet making sure the entire piece of fish is covered.

4. Wrap the fish tightly in several layers of plastic wrap and place in the refrigerator. Allow the salmon to cure for a minimum of 2 days but no more than 4, turning twice daily (skin side up, skin side down).

5. Once the fish is done curing, remove the plastic wrap and rinse clean under cold running water.

Pat the fish dry with paper towels. This can be done up to 4 days in advance.

Method for the Goat Cheese and Basil Puree

1. Bring a pot of water to a boil.

2. Quickly submerge your herbs in the boiling water.

3. Once the herbs wilt and turn bright green immediately submerge in ice water. Dry the herbs on a paper towel.

4. In a blender combine all of your ingredients on high until fully puréed and smooth, about 30 seconds. The purée should be the consistency of reduced heavy cream. If you would like it a little thinner add more cream. Season with salt and pepper.

Method for the Sweet Soy

1. In a heavy bottomed sauce pan combine all of your ingredients.

2. Cook your sauce over low heat until the sugar is dissolved and the sauce has reduced by 1/3 and coats the back of a spoon.

3. Chill the sauce in the refrigerator. This will last for up to one month.

For Plating

Decoratively spoon 1 tbsp of the goat cheese sauce onto each plate. Cut the salmon into 1/8 inch slices. Place 2-3 slices on each plate. Garnish with the sweet soy and a sprinkling of sansho pepper.